Moroccan veal feat with chickpeas and raisins recipe/وصفة الكرعين أو الهركمة بالحمص والزبيب
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Moroccan Vegetables with Garbanzo Beans! An Easy, Healthy Recipe!
Try this delicious Moroccan Vegetable recipe! It is healthy and easy to make! The garbanzo beans (chickpeas) make it more filling with the added protein and fiber. This is a perfect side dish or main dish. You can serve it over rice, couscous, quinoa or by itself. In this cooking video Karen Breyer will show you step-by-step how to make Moroccan Vegetables. Watch this cooking video and make this tasty Moroccan Vegetable recipe for dinner today!
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PRINT RECIPE for Moroccan Vegetables:
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RECIPE: Moroccan Vegetables
INGREDIENTS:
1 - 2 teaspoons olive or vegetable oil
1 cup carrots, diced or sliced
1 1/2 cups onion, chopped
2 teaspoons garlic, minced
1 cup red bell pepper, chopped (3/4 inch pieces)
1/2 cup raisins
1 1/2 - 2 teaspoons cumin
1/4 teaspoon turmeric
1/4 - 1/2 teaspoon cinnamon
1/2 - 1 teaspoon Kosher salt
1/4 teaspoon pepper
1 1/2 cups zucchini, diced
1 15 - 16 ounce can garbanzo beans, rinsed and drained
1/4 cup Italian parsley, chopped (if desired)
INSTRUCTIONS:
1: Heat oil in a 12 inch skillet over medium-high heat.
2: Add the onion, garlic, carrots and bell pepper. Cook until the onions are soft (about 4 - 5 minutes). Stir frequently.
3: Stir in the remaining ingredients except the parsley.
4: Cook until the zucchini is tender (about 5 minutes). Stir frequently.
5: Top with parsley as desired. Serve as is or over couscous, quinoa or rice.
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If you liked this delicious recipe, you may also like these easy, healthy recipes:
Moroccan Carrots
Moroccan Fiesta Chicken
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Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Moroccan Chicken Tagine
Chicken braised in a spice infused sauce with chickpeas and dried apricots. Just - YUM!
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Moroccan spiced couscous salad
Moroccan spiced couscous salad is a delicious vegan salad loaded with vegetables, chickpeas, raisins, nuts, and fresh herbs. This filling salad can also be served as a main course dish.
The full recipe is available at
Ingredients
Ingredients
1 cup instant couscous
1.5 cups vegetable stock/ water boiling hot
1 cup cooked chickpeas
8-10 almonds sliced
2 tablespoons black raisins
1 medium-sized red onion finely chopped
1 medium-sized carrot chopped
2 large garlic cloves minced
½ cup pomegranate arils
3 tablespoons lemon juice adjust to taste
A handful of fresh cilantro roughly chopped
8-10 Fresh mint leaves roughly chopped
1 teaspoon harissa paste adjust to taste
½ teaspoon cumin powder
¼ teaspoon cinnamon powder
½ teaspoon red chili powder adjust to taste
½ teaspoon dried ginger powder
Salt to taste
1 tablespoon olive oil